Meat has a force so obvious that is no longer interesting. The question is how to cook meat in a gentle and thus interesting way! Stews manage to do this because of their velvety nature that is like a gentle touch to our heart and brings us instant comfort. Meat cooked in the oven, or grilled, or à la plancha can also be velvety depending on its cooking time. Nevertheless and in any case, it must be cooked with low fat because if not the result is heavy and unpleasant. But, what kind of meat?
The latest Weight Watchers approach is to push people towards low fat meat like poultry and turkey, but when we manage to control how much we eat (quantities), then we can eat meat that is a bit more heavier on fat (eg lamb pork, or some parts of beef or vial) but as always we need to continue controlling the fat we use to cook this meat.
I know that I insist a lot on fat but I do so because I know that we can make good or even very good food, without using a lot of fat, and if we do so, we win the bet on healthy eating, especially if we use olive oil and leave out cream and butter :) Try my recipes and tell me what you think!
Lamb shoulder the Moroccan way by Paul Bocuse
This lamb shoulder comes from the great French Chef called Paul Bocuse who was elected the best Chef in the world by Americans! It’s cooked into a paste of spices (paprika, cumin, curry) with rosemary or thyme and garlic! At the end of cooking, it’s glazed and caramelized with a mix of cooking juice, beer and honey! It’s perfect for a dinner with friends or even for you alone!
Tas Kebap – Beef stew with tomato sauce and spices
This beef stew is moist and perfectly perfumed with spices such as cinnamon and allspice! Spices give a very special character to this beef and surely worth the time to make because it’s really good!
Light Lasagna
These light lasagna have a secret ingredient that gives them a very special character to the point that it does not matter that these lasagna do not have béchamel sauce :-) This secret ingredient is called allspice and it’s so good that you will not eat normal lasagna no more ;-)
Veal with lemon confit
This veal with lemon confit has a multitude of ingredients (onions, garlic, carrots, honey, wine, orange juice and zest, thyme, bay leaf and of course lemon confit) that create a symphony of flavors! It’s really good and quick to make! Don’t miss the opportunity to taste it :-)
Chicken the old fashioned way
These chicken breasts are very easy to make and really tasteful :-) Use a mild and rather sweet mustard if you can’t find the French old fashioned mustard but it also works well with Dijon mustard! It’s very flavorful and quick to make!
Young lemony cockerel with mustard sauce in the oven
This young cockerel is cooked in the oven with potatoes and it’s perfumed with garlic and a sauce made with mustard, lemon and oregano! It’s really good and rather elegant thanks to oregano, and the recipe when adjusted can be used to make a whole chicken!
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